The question of what to do for vegetarians when they become part of the Thanksgiving gathering is easy: Make dishes that appeal equally to carnivores and the meat-averse. Most people can be happy with the turkey-day staples – sweet potato casserole, macaroni and cheese, green beans, creamed spinach and stuffing, provided they’re made with vegetarian stock. They lose out on the giblet gravy, but there is a bright side: several dozen fewer calories consumed. Here are suggestions that should make everybody happy.
Navajo Peach Crumble
Reprinted from “Moosewood Restaurant Book of Desserts.” This dish also is excellent made with blueberries or thinly sliced apples, in which case you want to forgo the pine nuts. The topping can be made ahead of time; just cover and chill it until ready to bake. You’ll need a 9- or 10-inch pie pan. Serves 4.
Ingredients
Topping
Fruit
Directions
Preheat to oven 375. In a bowl, combine flour, cornmeal, sugar, and salt. Cut the butter into the mixture with two knives until coarse crumbs form. Stir in the pine nuts, if using, and set aside.
Combine peaches, sugar, lemon juice and cinnamon and spread in ungreased pie pan. Sprinkle the topping mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is golden, about 30 minutes. Allow crumble to sit for a few minutes before serving – fresh and warm from the oven, at room temperature or chilled. Store refrigerated.
Vegan Pumpkin Pie
The filling for this vegan recipe (from Vegetarian Times magazine) needs to set overnight in the refrigerator, so make it the day before you serve it. Also, if you are going to use fresh pumpkin for the pie, do not use the jack-o’-lantern type; the flesh of these large pumpkins is too watery and stringy. Instead, look for small pumpkins, sometimes called pie pumpkins or other varieties of winter squash. To bake, cut pumpkins in half and remove seeds. Set, cut side down, in a lightly oiled baking pan. Bake at 400 for 30 to 40 minutes. Scoop out the cooked flesh and puree. Serves 8.
Ingredients
Crust
Filling
Directions
In medium bowl, combine both flours, salt, sugar and baking powder. In small bowl, mix oil and soymilk mixture. Pour liquid mixture into dry ingredients and mix with a fork until it holds together in a ball. If it is too dry, add some water, a little at a time, until dough is moist enough to roll. (If time allows, cover with plastic wrap and refrigerate for 1 hour.)
Roll out dough on a lightly floured surface with a lightly floured rolling pin forming an 11-inch circle. Line a 9-inch pie plate with the dough. Flute or crimp the edges with your fingers or a fork. Cover with plastic wrap and refrigerate until ready to use.
Preheat oven to 425.
In large bowl, mix all remaining ingredients until smooth and blended. Pour into prepared crust and smooth top. Bake 10 minutes.
Reduce oven temperature to 350. Bake until filling is set, about 50 minutes. Set on wire rack to cool, then refrigerate overnight.
Cornucopia Compote
From Vegetarian Times magazine. Served in acorn squashes, this savory compote will please vegetarians and carnivores alike. You can make the filling a day ahead, then stuff and bake the squashes on Thanksgiving Day. Serves 8 as an entree or 16 as a side dish.
Ingredients
Directions:
Heat oil in large nonstick skillet over medium-high heat. Add onions, and sauté until medium brown, about 10 minutes. Stir in chickpeas, kidney beans, apples, dried fruits, port and honey, and bring to a simmer. Remove from heat. Season with thyme leaves, salt and freshly ground black pepper. (Filling can be made to this point, covered and refrigerated up to 3 days.)
Preheat oven to 350.
Pack squashes with filling, place on baking tray and bake, uncovered, 25 minutes. Cover with foil, and bake 20 to 30 minutes more, until squashes are tender. Garnish with thyme, and serve.
Vegetarian Pate en Croute
From Chef Brad Barnes. Makes about 32 pieces.
Ingredients
Directions
In a large pot over medium heat, sauté onion in
margarine for a few minutes. Add mushrooms and
garlic and sauté 20-30 minutes, until liquid has
evaporated. The mixture should be somewhat dry.
Add parsley, rosemary, lemon juice, and bread crumbs
and mix well, forming a sticky ball. Allow the mixture
to cool slightly or store in the refrigerator overnight.
Thaw the puff pasty sheets for 30 minutes.
Preheat oven to 400.
Place one sheet of dough on a floured board and roll it
out into a large square. Spread half of the mushroom
mixture over half of the dough, leaving a 1-inch space
along the edges. Fold the other half of the dough over
the half with the mushroom mixture, pressing the edges
together with your fingers, then crimp with a fork to
seal. Make three slits on top, place the pastry on an
ungreased cookie sheet and refrigerate while preparing
the other sheet of dough in the same manner, using
remaining mushroom mixture. Put this on the same or
another cookie sheet and refrigerate for a few minutes.
Bake tray(s) for 20 minutes, or until the dough is
puffed and golden. Cut into bite-sized pieces.
